1/2 cup Chutney (see note below)
3/4 cup Mayonnaise
1 - 2 tablespoons Curry Powder
1/4 cup Sweetened Shredded Coconut, toasted (see directions)
1 pound Roasted Chicken, diced (see note below)
3/4 cup Green and/or Red Seedless Grapes, cut in halves
1/2 cup sliced Almonds, toasted (see directions)
Salt and Pepper
Pack of 10 - 20 Flour Tortillas - 10 to 12 inches size
1. Place almonds in a large frying pan and heat over medium, shaking often, until they darken.
2. Place coconut on a cookie sheet and broil in an oven until darkened slightly. Watch it closely as it will burn quickly. You can omit this toasting and use the coconut as is and the roll-ups will taste just as good.
3. Combine the chutney, mayonnaise, curry powder and coconut in a large bowl.
4. Gently mix in the chicken, grapes and almonds.
5. Season to taste with salt and pepper.
6. Lay out tortillas and put about a tablespoon of the mixture in the center of each. Hint - Do them one at a time and you'll get better at estimating the best amount as you go.
7. Roll each tortilla as you would a burrito or egg roll starting at one side and folding in the ends. Stick a toothpick through each end (about 1 inch from the end) to hold the edge in place.
8. Cut each roll-up in half and place on plate.
Note on Chutney - If your stores are anything like the ones here in Louisville, chutney will be next to impossible to find -- if they carry it at all. Save yourself some time and just ask where it is as soon as you walk in the door. Trust me -- you'll thank me for this.
Note on Chicken - Leftover chicken works great with this. Or I have used a rotisserie chicken from Kroger. "Easy to make" is my motto. I have not tried this with BBQ chicken yet but plan to.
Reprinted with permission.
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